chicken lumpia recipe filipino

The Best chicken lumpia recipe filipino

Oh, this chicken lumpia recipe is one of those simple pleasures that just makes everything better. I’ve been making these for years, and honestly, there’s something so satisfying about wrapping up tender chicken in crispy rice paper, then rolling it up just right so it holds together like a perfect little package. It’s not complicated, but it feels special—like a little bite of home when you’re cooking for a crowd or just feeding your family a quick, flavorful meal. My kids love them because they’re fun to eat, and they’re not too heavy, which is always a win when they’re picking at their plates. Plus, they’re versatile—you can make them for a quick weeknight dinner, serve them as an appetizer at a family get-together, or even pack them for a picnic. The thing I love most is how balanced they are—protein from the chicken, fiber from the rice, and a little crunch from the cabbage and carrots. It’s a recipe that’s easy to customize, too. Swap out the veggies if you prefer, or add some cheese if the kids are in the mood for extra indulgence. It’s that kind of dish that feels like a little treat without being one, and honestly, that’s why I keep coming back to it.

Filipino Chicken Lumpia (Adobo-Style)

4.6 from 1205 votes

A crispy, savory Filipino spring roll packed with tender chicken in a tangy adobo-inspired sauce, wrapped in a delicate rice paper wrapper. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken Filling

• 1 lb (450g) boneless chicken breast or thigh, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp adobo sauce (or vinegar + 1 tsp salt)
• 1 tbsp minced garlic
• 1 tsp ginger, grated
• 1 tsp black pepper
• 1 tbsp vegetable oil

For the Wrappers

• 1 package (100g) rice paper wrappers
• 1 tbsp vegetable oil (for boiling)
• 1 tbsp soy sauce (for boiling)
• 1 tsp sugar (optional, for boiling)

For the Sauce

• 1 cup tomato sauce
• 1 tbsp soy sauce
• 1 tbsp vinegar
• 1 tsp garlic, minced
• 1 tsp ginger, grated
• 1 tsp sugar
• ½ tsp black pepper
• 1 tbsp vegetable oil

For Toppings

• 1 cucumber, thinly sliced
• 1 carrot, julienned
• 1 green onion, chopped
• 1 tbsp sriracha (optional)

👨‍🍳Directions

1. 1 Marinate the chicken: In a bowl, mix chicken with soy sauce, adobo sauce, garlic, ginger, black pepper, and oil. Let it sit for 10 minutes.
2. 2 Prepare the wrappers: Soak rice paper wrappers in warm water for 10 seconds per side until pliable. Drain excess water.
3. 3 Assemble fillings: In a bowl, combine cooked chicken, 1 tbsp soy sauce, and a pinch of sugar. Set aside.
4. 4 Prepare the sauce: In a pan, heat oil and sauté garlic, ginger, and tomato sauce for 2 minutes. Add soy sauce, vinegar, sugar, and pepper. Simmer for 3 minutes.
5. 5 Wrap the lumpia: Place 1 wrapper on a flat surface. Add 1 tbsp chicken mixture, then fold in half. Place another wrapper on top, add sauce, and fold again. Seal edges.
6. 6 Boil wrappers: Place wrapped lumpia in boiling water for 30 seconds until soft. Drain and place on a paper towel.
7. 7 Bake: Arrange lumpia on a baking sheet lined with parchment paper. Brush lightly with oil and bake at 375°F (190°C) for 15-20 minutes until golden and crispy.
8. 8 Toppings: Arrange cucumber, carrot, and green onion on top. Drizzle with sauce and sriracha if desired.

🔧Equipment

• Mixing bowls
• Cutting board
• Sharp knife
• Steamer basket
• Frying pan
• Oven-safe baking dish
• Tongs

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18.5💛Saturated Fat: 3.5❤️Cholesterol: 80🧂Sodium: 850🌾Total Carbs: 40🥦Dietary Fiber: 4🍬Sugars: 8🥩Protein: 25

📝Notes

Tip: For extra crispiness, deep-fry the lumpia in oil at 350°F (175°C) for 2-3 minutes after boiling.,Substitute adobo sauce with a mix of vinegar and salt if unavailable.,Use a mix of chicken breast and thigh for better texture.

This Filipino chicken lumpia recipe is always a crowd-pleaser because it’s simple yet packed with flavor, making it perfect for quick weeknight dinners or a no-fuss party appetizer. The crispy wrappers and tender chicken fill with savory veggies hold up well whether you serve them fresh or reheated, and it’s a great way to use up leftover rice or veggies without much effort. Plus, it’s a true taste of home that brings families together—whether you’re feeding kids who love the crunch or adults who enjoy the bold, aromatic taste. No fuss, just deliciousness that never disappoints.

❓ Frequently Asked Questions About Filipino Chicken Lumpia (Adobo-Style)

What is the traditional Filipino chicken lumpia recipe made of?

The traditional Filipino chicken lumpia recipe typically includes shredded chicken (preferably cooked and seasoned), rice vinegar, garlic, ginger, soy sauce, calamansi or lemon juice, and sometimes a touch of sugar. The filling is wrapped in crispy, deep-fried lumpia wrappers, which are usually made from wheat flour and water. Some versions also include vegetables like cabbage or carrots for added texture.

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How do I make the chicken filling for lumpia without using pre-shredded chicken?

To make the chicken filling from scratch, cook boneless chicken thighs or breasts, then shred them finely. Season with salt, black pepper, garlic powder, onion powder, and a bit of soy sauce. For extra flavor, add minced garlic, ginger, and a splash of calamansi or lemon juice. Mix well and let it cool before using it in the lumpia wrappers.

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Can I use store-bought lumpia wrappers instead of homemade ones?

Yes, you can absolutely use store-bought lumpia wrappers! They are convenient and widely available in Filipino markets or Asian grocery stores. Just make sure they are fresh and not too soft—deep-frying them will give you that classic crispy texture. Some brands even offer gluten-free options if needed.

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What are some common variations of Filipino chicken lumpia?

Filipino chicken lumpia can vary by region and personal preference. Some common variations include: – Kare-Kare Lumpia: Adds peanut butter or peanut sauce for a rich, nutty flavor. – Adobo Lumpia: Uses a tangy adobo sauce instead of vinegar-based filling. – Shrimp Lumpia: Swaps chicken for shrimp or shrimp paste for a seafood twist. – Cheese Lumpia: Adds shredded cheese inside for a creamy, melty filling. – Veggie Lumpia: Includes finely chopped vegetables like bell peppers, mushrooms, or carrots.

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How should I deep-fry lumpia wrappers for the perfect texture?

For the best crispiness, heat oil (like vegetable or peanut oil) to 350°F (175°C). Fry the lumpia wrappers in small batches until they turn golden brown and are fully crispy. Drain on paper towels to remove excess oil. If you prefer a softer texture, you can pan-fry them in a little oil over medium heat. Always ensure the oil is hot enough to prevent soggy wrappers!